[flbrewer]

Read on the below site that the beer you brew ferments for a week then "cold  ages" for a week. What is this about?

http://www.vinepark.com/brewery.html

[morticaixavier]

Cold age, in this context means BS. really what they are saying is that they rush your beer through a 1 week fermentation then cold crash it to drop yeast from suspension whether it is done or not and bottle it for you.

I'm willing to bet that ferment it pretty warm to make sure it attenuates all the way (notice I did NOT say finishes)

**EDIT TO ADD**

Cold crashing can be really useful if you have the ability by the way. If your beer is done, has reached FG and tastes good but the yeast is taking it's time dropping out cold crashing will often do the trick. I cold crash pretty much all my brews but I don't let the calendar decide when it's done. That's for the beer to decide.

[Jimmy K]

Mort beat me too it.  Cold crashing is common for pro-breweries and homebrewers with temperature control. It helps clarify the beer. But I wouldn't do it after one week - not in a homebrew setting anyway.

[tcanova]

Doesn't it depend upon the strain of yeast?  Some, like Cal ale will finish in a week.

[morticaixavier]

Doesn't it depend upon the strain of yeast?  Some, like Cal ale will finish in a week.

sure, I have had beer finished and kegged in a week. But it's a narrow range of beers that will be at their best after that short a time (in a homebrew setting).

it depends on the yeast strain and the recipe in general. I was more speaking to the BoP place advertisement and the idea that every beer recipe can be done and ready to go after 1 week fermenting and 1 week cold crash. I would rather they did 1.6 weeks fermenting and .4 weeks cold crashing. for that matter you really only need about 1-2 days near 32 to drop most yeast strains out. so 12 days fermenting and 2 days cold crashing then to bottles.

[Jeff M]

Could they be forcing it to ferment fast by overpitching?  gotta figure at 12.5 gallon batches they are pitching slurry from previous batches?

[tcanova]

Doesn't it depend upon the strain of yeast?  Some, like Cal ale will finish in a week.

 you really only need about 1-2 days near 32 to drop most yeast strains out. so 12 days fermenting and 2 days cold crashing then to bottles.

That would seem like a much better schedule.  I can see what they are trying to accomplish but it might turn some off to home brewing if the batches don't come out tasting their best.

Reminds me of the old Seinfeld episode where Kramer is going into business with Poppy to open a make your own pizza pie restaurant. 

[repo]

It is not difficult to get a beer to reach fg in 3-5 days.
The recipes are provided, you must pick one.
Cold age and cold crash are two different things. My guess is the cold aging is around 60
I would assume the company has made all the recipes before and knows how to make it work. I doubt all their recipes stick exactly to the "format" described, but generally do. They are merely trying to teach people how to make beer, not win medals. It is really easy to make decent beer.